Salmon Salad with Hearts of Palm
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 428
- Total Fat
- 25
- Saturated Fat
- 4
- Carbohydrates
- 25
- Dietary Fiber
- 9
- Sugar
- 4
- Protein
- 32
- Cholesterol
- 66
- Sodium
- 1026
- Total: 25 min
- Active: 25 min
Ingredients
Lemon Vinaigrette:
1 tablespoon lemon juice, plus 1 lemon, zested
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
1 tablespoon capers, roughly chopped
Splash white wine vinegar
Kosher salt and freshly ground black pepper
Salad:
Two 5-ounce cans boneless, skinless smoked salmon packed in olive oil, flaked with a fork
One 14-ounce can hearts of palm, drained and chopped
2 cups Bibb lettuce torn into small pieces
1 cup grape tomatoes, halved
1/4 cup chopped fresh parsley
1 ripe avocado, pitted, peeled and diced
1 ear corn, kernels cut from the cob
1 teaspoon kosher salt
Freshly ground black pepper
Crusty bread, for serving
Directions
- For the vinaigrette: In a small bowl, whisk the lemon juice and mustard together until emulsified. Add the oil and whisk to combine. Stir in the lemon zest, capers and vinegar, then season with salt and pepper.
- For the salad: In a large bowl, combine the salmon, hearts of palm, lettuce, tomatoes, parsley, avocado and corn.
- Drizzle the dressing around the rim of the bowl and toss to combine. Season the salad with salt and pepper. Serve with crusty bread.